Food Travel And Everything Inbetween

Fresh Fig Pastry

Could it be that Adam and Eve were banished to earth over figs and not apples ? Under the deceptively simple skin , figs pack beautiful colors, taste and texture . Easy to imagine being intrigued by something like this. This pastry is made with fresh figs and a bit of ginger to add some spice. Serve with a scoop of vanilla ice cream or a squirt of whipped cream for those with sweet tooth or with a cup of Irish coffee .. either way this is a wonderful after dinner desert . After all how bad can a little bit of (healthy !!!) temptation after dinner be?.

The recipe is fairly simple . A pâte sablée inspired pastry crust , fresh figs and a dusting of warm ginger and brown sugar . As it bakes the pastry crust rises up and melts around the figs holding it in a warm embrace. The pastry crust has to be chilled , but can be made ahead and even frozen for a few months in advance. If freezing defrost it in the fridge before using. This is one recipe with infinite variations – use with different stone fruits , chocolate chips or even caramel chunks .

The pastry crust is easy to make . Sift the flour, one can safely substitute finely ground whole wheat flour up to 50% without noticeable difference in taste, along with salt and baking powder . Cut the chilled butter into chunks and add to the flour mix . Using a pastry cutter or fork cut the butter into the flour till the mixture resembles coarse bread crumbs. Alternately one can add the flour and butter to the blender and pulse a few times .

Add the fine sugar to the mix. Do not substitute powdered sugar or icing sugar . Break and beat the egg well. Pour the beaten egg into the flour mixture and gently stir to moisten all the flour .

Scoop and press everything together into a ball , if needed use your hands . Do not knead the dough. The dough will feel coarse with cracks in between. It is to be expected. Place on a plastic wrap, flatten gently and cover tightly . Refrigerate for at least an hour. Can be kept in the fridge for 1 to 2 days . If planning to keep for longer place the wrapped dough in a freezer bag , remove as much air as possible and freeze .

While the dough is chilling , clean and trim the figs . Halve them lengthwise . Set aside . Line the bottom of an 8″ spring form pan or a tart pan . Grease and dust the sides . Set aside . Mix the brown sugar and ginger a well . When ready to bake, preheat the oven to 375°F (190°C).

Take the pastry dough from the refrigerator and leave on the counter for 5 to 10 minutes . It should be cold but when pressed should give a bit . Open the plastic wrap and gently flatten to a 6″ circle . Do not worry about the shape now . Transfer to the prepared pan . Use your fingers or the back of a spoon to flatten the dough into the base of the pan . Do not work too much – an overworked dough will not create the flaky slightly crumbly base.

Arrange the figs on top the pastry ,the cut sides facing up . Sprinkle the brown sugar and ginger mix on top . Place in preheated oven for 30 to 35 minutes till the dough rises to the top and bubbly and a bit brown .

Cool in pan for a few minutes . Remove the sleeve . Cool on a cooling rack for a 10 minutes . Slide off to the serving place . Serve warm or cold .

Sift the flour , salt and the baking powder together. Cut the chilled butter into chunks and add to the flour mix . Using a pastry cutter or fork cut the butter into the flour till the mixture resembles coarse bread crumbs .

Add the sugar and mix .

Beat the egg well and add to the flour mix . Gently mix in using hands or a spatula . Bring the dough together in a ball. Flatten a little and cover with a plastic wrap and chill for at least an hour .

Preheat the oven to 375°F(190°C).

Remove the dough from the fridge .

Clean and trim the figs . Slice in half .

Prepare an 8" spring form pan or a tart pan . Place a parchment paper on the bottom and grease and flour the sides.

Gently flatten the dough into a circle of 6 to 8" in diameter and transfer to the prepared pan . Use fingers to press gently into into the bottom of the pan. Arrange the figs on top with the cut sides facing up . Do not press the fruit into the dough. Mix the brown sugar and ginger together and sprinkle on top of the figs .

Transfer to the preheated oven and bake for 30 to 35 minutes .

Cool in the pan for 5 minutes . Remove the sleeve . Transfer to the wire rack and cool for a few minutes . Slide onto the the serving pan. Slice and serve .